YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Sheet-pan roasted chickpeas and firm tofu tossed with vibrant broccoli and peppers, finished with a creamy lemon-yogurt drizzle for a satisfying crunch.
INGREDIENTS
1 cup chickpeas
6 oz firm tofu
1 cup broccoli florets
1 cup red bell pepper
0 tbsp olive oil
0.5 cup nonfat Greek yogurt
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Drain and rinse the chickpeas, then pat them and the cubed tofu very dry with a clean kitchen towel to ensure they crisp up in the oven.
In a large mixing bowl, combine the chickpeas, tofu, broccoli florets, and chopped bell pepper.
Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing until everything is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through for even browning.
While the vegetables roast, whisk the Greek yogurt and lemon juice together in a small bowl until smooth and creamy.
Divide the roasted vegetable and protein mixture into bowls and finish with a generous drizzle of the lemon-yogurt sauce.